Spicy Crayfish Stir Fry

    35 minutes

    Crayfish tails stir fried with onion, garlic, lemongrass, ginger, coriander, shallots and chillies, in a black bean sauce served over freshly cooked rice.

    6 people made this

    Serves: 4 

    • 4 crayfish, raw
    • 1 tablespoon oil
    • 1/2 small onion, diced
    • 2 cloves garlic, minced
    • 1 stick lemongrass, white only, chopped
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon fresh coriander, chopped
    • 4 shallots, sliced thin
    • 4 small chillies, de-seeded and diced
    • 1 tablespoon black beans, mashed
    • 1 tablespoon soy sauce
    • 1 lime, juiced
    • 1/2 lemon, juiced
    • 1/4 cup coriander leaves
    • rice, to serve

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Clean and de-vain crayfish then remove tails. Cut into chunks. Set legs aside.
    2. In a wok, heat oil then stir fry onion, garlic, lemongrass, ginger, coriander, shallot and chillies. Cook until shallot and onion become clear (add water if needed). Sir in black beans and crayfish.
    3. Raise heat to high and stir fry until shells have changed colour, 5-10 minutes. Stir in soy sauce then cover and cook until done, about 5 minutes. Stir in lime juice, lemon juice and coriander then serve over rice.

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